Onion Soup

Onion Soup
Onion Soup

 This easy onion soup is wonderfully rich and flavorful. The perfect choice for cold winter days, it's warm, tasty, and comforting.

I like to make a big pot of it because it keeps well in the fridge for several days.

I suppose you won't be shocked to learn that soup is my favorite lunch to have during the winter. It's one of life's pleasures, for sure - savoring a bowl of steaming hot soup (or drinking hot chocolate!) on a truly cold day, one of those days where no matter how many layers you wear, you can't seem to get warm.

This soup is especially good. It's rich, flavorful, and comforting. The secret is to cook the onions slowly and patiently until they are caramelized. That's where this soup gets its wonderful flavor.

 

 

Ingredients

  • 6 cloves of garlic
  • 5 red onions
  • 3 large white onions
  • 3 banana shallots
  • 300 g leeks
  • 1 good knob of unsalted butter
  • olive oil
  • 1 good handful of fresh sage leaves
  • 2 liters of hot organic beef, vegetable, or chicken stock
  • 8 slices of good-quality stale bread, 2cm thick
  • 200 g Cheddar cheese
  • Worcestershire sauce

 

How to Make a Perfect Apple Pie


 

Method

1.    Peel and crush the garlic, peel and slice the onions and shallots. Trim, wash and slice the leeks.

2.    Put the butter, 2 lugs of olive oil, the sage leaves (reserving 8 for later), and the crushed garlic into a thick-bottomed, non-stick pan. Stir everything around and add the onions, shallots, and leeks. Season with sea salt and black pepper.

3.    Place a lid on the pan, leaving it slightly ajar, and cook slowly for 50 minutes, without coloring the vegetables too much. Remove the lid for the last 20 minutes – your onions will become soft and golden. Stir occasionally so that nothing catches on the bottom. Having the patience to cook the onions slowly, slowly, gives you an incredible sweetness and an awesome flavor, so don’t be tempted to speed this bit up.

4.    When your onions and leeks are lovely and silky, add the stock. Bring to the boil, turn the heat down and simmer for 10 to 15 minutes. You can skim any fat off the surface if you like, but I prefer to leave it because it adds good flavor.

5.    Preheat the oven or grill to maximum.

6.    Toast your bread on both sides. Correct the seasoning of the soup. When it’s perfect, ladle it into individual heatproof serving bowls and place them on a baking tray.

7.    Tear toasted bread over each bowl to fit it like a lid. Feel free to push and dunk the bread into the soup a bit. Grate over some of the Cheddar and drizzle over a little Worcestershire sauce.

8.    Dress your reserved sage leaves with some olive oil and place one on top of each slice of bread. Put the baking tray into the preheated oven or under the grill to melt the cheese until bubbling and golden. Keep an eye on it and make sure it doesn’t burn! When the cheese is bubbling, very carefully lift out the tray and carry it to the table. Enjoy.

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